1 kg chuck, blade or rump steak, cut into 2 cm dice
2 tablespoons smoked paprika
1 tablespoon dried chillies
½ tablespoon cumin seeds, dry-roasted and ground
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup olive oil
4 red peppers
2 onions, finely diced
6 cloves garlic, crushed
2 long red chillies, thinly sliced
1 litre tomato passata
2 cups beef or chicken stock
½ cup red wine
1 cup basil
1 cup coriander
Preheat the oven to 160ºC. Place the diced beef into a large mixing bowl with the spices, salt and pepper and toss well so it is all evenly coated.
Heat half the oil in a large, heavy-based casserole over a medium heat. When the oil is hot, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a plate.
Halve the peppers lengthwise and rub them all over with a little more olive oil. Grill, skin side up, until black and charred. Transfer to a bowl and cover with plastic wrap. When cool enough to handle, peel off the skin and slice away the seeds and pith. Chop roughly and place in a food processor. Blitz on high to form a rough puree.
Add the rest of the oil to the casserole and lower the heat. Add the onion, garlic and chillies and sauté gently for 5 minutes, or until the onion starts to soften. Return the beef to the casserole and sauté for 2-3 minutes. Add the tomato passata, pureed peppers, stock and wine and bring to the boil. Transfer the casserole to the oven, and cook, covered, for 2 hours. The ragù can be prepared to this stage ahead of time.
When ready to eat, preheat the oven to 200ºC. Stir the fresh basil and coriander into the ragù and pour into a large gratin dish.
To make the cornbread topping, combine the dry ingredients in a large mixing bowl. Whisk together the milk, eggs oil and corn in a separate bowl, then stir into the dry ingredients to make a thick yellow batter.
Spread the batter over the chilli beef and bake for 30 minutes until the topping is risen and golden and the chilli underneath is bubbling.